Hi everyone! It’s Jessica from Army Wife to Suburban Life, with Cinco de Mayo coming up I’m here share an easy slaw that pairs well with carnitas or barbacoa tacos. This pickled cabbage slaw contains a few healthy ingredients and can be made up to a week in advance. The longer it sits in the fridge, the longer the flavors have to develop. Not making tacos? Place a forkful on top of a burger or sausage. It has a little zing without being too sour. Run the cabbage and onions through a food processor, tear up some kale, and add the dressing. That’s all there is to it.

Pickled Red Cabbage Slaw

Ingredients

1/2 head of red cabbage

1/2 red onion

1 cup kale, torn into small pieces

1 tsp sea salt

1/2 tsp black pepper

1/2 cup apple cider vinegar

1 tbsp sugar

Instructions

Slice the cabbage and onion using a mandolin, food processor, or sharp knife.

Place the cabbage, kale, onion into a bowl.

Add vinegar, salt, pepper, and sugar.

Stir.

Cover in plastic wrap and let it sit for at least 1 hour in the fridge.

We ate this on the night of Dottie’s Birthday. I had a small effortless dinner party with paper plates and just tacos. Everyone left the table well fed with plenty of slaw and barbacoa left over. We ate cake from a box and have the sweetest little memory of our princess turning three.

If you want the barbacoa (shredded beef) recipe check out Best Blog Recipes later this week!